Sometimes so many words leave your mouth that, even to you, your voice sounds like blahblahblahblahblahblahblahYAYblahblahblah. On a site note, does anyone really know what their voice sounds like anyways? Because when I hear mine, that deep-ish voice is totally not me… I know I’m not the only one in this universe who cringes, listens more intently, and then puts on an “ugh” face at the sound of their own voice. But there are other days, when no words are necessary, where you don’t feel like uttering a tiny little peep. The words stay inside you, either because you’re either just not in the mood, you don’t know what to say, or what will come out of your mouth might not be super nice/appropriate.
These muffins are for times like those. Because when you eat them, there won’t be any room or time for words. Including descriptors. Are you perplexed by sweet potato in muffins? Shhh…Take some advice from Gwen Stefani, don’t speak, just eat and trust. It’s a good thing.
Cinnamon sugar sweet potato muffins
Adapted from Janine Sciarappa
Makes 12 regular sized muffins, 36 mini muffins, or one loaf cake
Notes: these little gems are perfect for breakfast or an afternoon snack.
Feel free to use mini muffin pans for this recipe. It will yield, more or less, about 36. Bake the mini muffins for 12-18 minutes instead of the 20-25 suggested below.
Also, like most muffins, they can be baked into a nice cake/loaf…then you can call it cinnamon sugar sweet potato bread. Use a 9×5-inch pan, and bake for 45 minutes – 1 hour instead.
You’ll see below that this recipe requires you to dunk the muffin tops (hehe) in the cinnamon sugar mixture after you brush them in butter. Since dunking an entire loaf or cake is kind of impossible (albeit probably interesting), I suggest brushing it with butter and then sprinkling the cinnamon sugar mixture on top.
For the muffins
2 1/2 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/3 cup buttermilk (or yogurt)
1/3 cup whole milk
1/2 cup sweet potato puree (from 1 baked sweet potato)
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar
For the cinnamon sugar topping
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 ounces unsalted butter, melted
Set oven at 350 degrees. Spray a 12 cup muffin pan (or mini pans or loaf pan if you’re using) with baking spray (or coat with butter) and fill each cavity with a muffin liner.
In a small bowl, combine the all-purpose flour, baking powder, salt, baking soda, and ground nutmeg. Set aside.
In a larger bowl, combine the buttermilk (or yogurt), whole milk, sweet potato puree, and vanilla extract. Set aside.
In a mixing bowl fitted with a paddle attachment (or in a large bowl using an electric hand-held mixer), cream the unsalted butter and brown sugar until fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Alternately mix in the dry flour mixture and wet milk mixture into the batter, starting and ending with the dry ingredients, mix only until each addition is incorporated, making sure not to overmix.
Fill muffin cups 3/4 of the way up. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
While muffins are baking, in a shallow bowl, combine granulated sugar, ground cinnamon, and ground nutmeg. Melt the butter in a separate bowl and set aside.
When the muffins are cool enough to handle but still a little warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat.
Keep them in a covered container for up to one day. But they probably won’t last that long. They’re best serving warm, within a few hours of baking.
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